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whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast |

whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with 37 amazing images.



whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast is a sumptuous snack made without too much effort. Learn how to make Indian chapati chivda.

To make whole wheat roti chivda, make the chapatis. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes. Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute. Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve immediately.

Indian chapati chivda is a light and tasty snack, which can be made with fresh or leftover rotis. The rotis are shredded and sautéed with a tempering of cumin seeds and other tasty ingredients like onions, green chillies and garlic.

A dash of lemon juice and a garnish of finely chopped coriander leaves imparts a fresh flavour to the leftover roti chivda making it a delight to munch on. Relish this immediately after preparation, with a cup of hot chaai.

A variation to this quick breakfast is to avoid the use of onions and garlic and cook the roti on a slow flame till the roti is slightly crisp. This can be cooled and carried to work to be enjoyed with friends and colleagues.

You can use leftover rotis to make other tasty recipes like chapati masala noodles and dahiwali roti.

Tips for whole wheat roti chivda. 1. To enjoy its texture, tear the roti into bite sized pieces. 2. We suggest you use a broad pan so tossing and stirring is easier. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. If you wish to carry this chivda in dabba, avoid the use of onions and garlic.

Enjoy whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with step by step photos.

Whole Wheat Roti Chivda, Leftover Chapati Chivda

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Whole Wheat Roti Chivda, Leftover Chapati Chivda recipe - How to make Whole Wheat Roti Chivda, Leftover Chapati Chivda

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients


For The Whole Wheat Rotis
1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

Other Ingredients For The Whole Wheat Roti Chivda
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 1/2 tsp chopped green chillies
1 tsp garlic (lehsun) paste
1 1/2 tsp lemon juice
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tsp powdered sugar

Method
For the whole wheat rotis
    For the whole wheat rotis
  1. Combine the flour, oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes
  2. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
  4. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
  5. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  6. Repeat with the remaining dough portions to make 7 more rotis.
  7. Cool completely and tear into small pieces. Keep aside.

How to proceed
    How to proceed
  1. To make the whole wheat roti chivda, heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes.
  3. Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute.
  4. Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  5. Serve the whole wheat roti chivda immediately.
Nutrient values (Abbrv) per serving
Energy269 cal
Protein6.9 g
Carbohydrates43.3 g
Fiber6.9 g
Fat8.4 g
Cholesterol0 mg
Sodium12.9 mg
Whole Wheat Roti Chivda, Leftover Chapati Chivda recipe with step by step photos

If you like whole wheat roti chivda
    If you like whole wheat roti chivda

What is whole wheat roti chivda made of?
    What is whole wheat roti chivda made of?
  1. Whole wheat roti chivda is made of left over rotis, 1 1/2 tbsp oil, 1/2 tsp cumin seeds (jeera), 1/2 cup chopped onions, 1 1/2 tsp chopped green chillies, 1 tsp garlic (lehsun) paste, 1 1/2 tsp lemon juice, 1/2 tsp turmeric powder (haldi), salt to taste, 2 tbsp finely chopped coriander (dhania) and 1 tsp powdered sugar.

How to select whole wheat flour
    How to select whole wheat flour
  1. Whole wheat flour is available pre-packaged form and also in bulk containers. 
  2. If buying in pre-packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label. 
  3. You can also look for "whole wheat flour" as the first ingredient. 
  4. Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
  5. If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
  6. The wheat flour should be uniform in colour. 
  7. It should also be free of worms and broken wheat grains. 
  8. Also make sure that there is no evidence of moisture or lumps formation. 

How to make whole wheat roti
    How to make whole wheat roti
  1. To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough.
  2. Then add 1.5 tablespoon of oil. Oil helps to bind the flour and also keeps the rotis soft.
  3. Then add a pinch of salt, but it’s optional. Salt is to add flavour and taste to the roti, as many people don’t like their rotis bland.
  4. Then add water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour.
  5. Keep adding water as required and knead the dough. As you keep kneading the dough you will understand how much more water to add.
  6. Knead and gather the dough from the sides of the parat to form a mass. Add water so that the dough is soft but not sticking to your fingers at all.
  7. Check the dough for softness and add some water and oil as needed. Punch the dough with your knuckles and keep on kneading for around 2 minutes or until the dough is soft and pliable. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll.
  8. Keep the kneaded dough aside covered with a soft cloth or bowl for 15 to 20 minutes. If you wish you can make the rotis immediately, but I suggest keep the dough aside for some time as it gives a nice texture and the rotis will be softer and more fluffy.
  9. The roti dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough should be spacious and should be covered tightly to prevent it from drying.
  10. To make roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the Chapati to be dry. After 20 minutes, divide the dough into 8 equal portions. Take a portion of the dough and roll between your palms and flatten it. 
  11. Using a little whole wheat flour for rolling, start rolling out the dough till it is a thin circle of 150 mm. (6”) diameter. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard.
  12. Heat a non-stick tava (griddle) on a high flame and when hot, lower the flame and place the roti gently over it. Cook it till small blisters appear on the surface. The best way to check if the tava is ready is to drizzle a few drops of water on the tawa.If it sizzles, you are ready to make your roti.
  13. Turn over the roti | chapati | phulka | Indian roti | and cook for few more seconds on high flame till light brown spots appear.
  14. Lift the roti off the tava with a tong and keep the first side that was cooked on the open flame, it will puff up.
  15. Cool completely and tear into small pieces. Keep aside.

How to make whole wheat roti chivda
    How to make whole wheat roti chivda
  1. To make whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast, heat 1 1/2 tbsp oil in a broad non-stick pan. We suggest you use a broad pan so tossing and stirring is easier. 
  2. Add 1/2 tsp cumin seeds (jeera).
  3. When the seeds crackle, add 1/2 cup chopped onions.
  4. Add 1 1/2 tsp chopped green chillies.
  5. Sauté on a medium flame for 2 minutes.
     
  6. Add 1 tsp garlic (lehsun) paste.
  7. Add 1 1/2 tsp lemon juice.
  8. Add 1/2 tsp turmeric powder (haldi).
  9. Add salt to taste.
  10. Sauté on a medium flame for 1 minute.
  11. Add the roti pieces.
  12. Add 2 tbsp finely chopped coriander (dhania).
  13. Add 1 tsp powdered sugar.
  14. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  15. Serve whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast immediately.

Tips for whole wheat roti chivda
    Tips for whole wheat roti chivda
  1. To enjoy its texture, tear the roti into bite sized pieces.
  2. We suggest you use a broad pan so tossing and stirring is easier.
  3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
  4. If you wish to carry this chivda in dabba, avoid the use of onions and garlic.

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